Cream of Chicken and Gnocchi Soup

Cream of Chicken and Gnocchi Soup
  • 1/2 cup margarine
  • 3/4 cup finely chopped onion
  • 3/4 cup finely chopped celery
  • 1/2 cup finely grated carrot
  • 1 1/2 teaspoons minced garlic
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 3/4 cup half-and-half
  • 3/4 cup milk
  • 1 (16 ounce) package potato gnocchi
  • 1 1/2 cups chopped cooked chicken
  • 3/4 cup shredded fresh spinach
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg


  1. Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
  2. Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

03/02/2017
Cream of Chicken and Gnocchi Soup, recipe PT15M PT1H 5 455 calories

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